Recipe: Low Carb Jalapeno Popper Egg Muffins

Mornings are hectic. Between accidently hitting snooze, getting the family up and ready, and beating the morning rush, eating a nutritious breakfast often takes a back seat.

Not anymore! Stick to your low carb diet without stressing too much by preparing a dozen of these Jalapeno Popper Egg Muffins on Sunday. This filling breakfast combines whole eggs, cottage cheese, sharp white cheddar, and jalapeno peppers to help you hit the ground running with sustained energy and focus. They take less than an hour to prepare on Sunday and can be reheated in the microwave during the week.

Add-ins and Toppings

These Jalapeno Popper Egg Muffins contain satiating fat and protein, but feel free to customize them by adding one or more of these low carb additions before baking. Here are some possibilities:

• Try crumbled bacon or sausage inside

• Swap jalapeno peppers for Serrano peppers for a bit more spice

• Try a variety of cheeses such as Monterey jack, cream cheese, or gouda

And while these egg muffins taste great on their own, they also pair well with topping such as:

• Avocado slices

• Chili garlic sauce

• Pico de gallo or salsa (watch the sugar)

Storage and Reheating

If you choose to prepare a batch of these low carb egg bites for the week, store them in an airtight container or gallon size plastic bag in the fridge. When you’re ready to eat, pop them in the microwave for 45 seconds – 1 minute. These will keep in your fridge up to 3 days; freezing is not recommended.

---

Jalapeno Popper
Egg Muffins Recipe

Yields about 12 muffins

Ingredients

• 12 medium eggs

• 1 cup full-fat cottage cheese

• 1 cup shredded sharp cheddar cheese - divided

• 1/2 tsp cayenne pepper

• 1 tsp salt (we like Redmonds Real Salt)

• 4-5 jalapeno peppers, sliced thin

• Optional add-ins: Crumbled sausage or bacon

Instructions

1. Preheat oven to 350 degrees.

2. Into a blender, add eggs, cottage cheese, seasonings, and half of the white cheddar. Blend for about 15 seconds until combined.

3. Spray a muffin pan with cooking spray, then fill each crevice 3/4 full of the egg mixture. Top with jalapeno slices and extra cheddar cheese.

4. Bake for 20 minutes, then use a toothpick to check if eggs are cooked through. The toothpick should come out clean.

5. If egg bites are still wet in the middle, bake another 4-5 minutes.

6. Reheat: If meal prepping, microwave egg bites for 1 minute and enjoy with hot sauce, avocado, or alone.

7. Storage: Egg bites can be stored for up to 4 days in an airtight bag or container in the fridge.

---